{"id":4307,"date":"2012-09-13T18:56:42","date_gmt":"2012-09-13T18:56:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4307"},"modified":"2012-09-13T18:56:42","modified_gmt":"2012-09-13T18:56:42","slug":"gebratener-reis","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratener-reis\/","title":{"rendered":"Gebratener Reis"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Tassen gekochter Reis
\n1 Knoblauchzehe,
\nungef\u00e4hr gleichviel Ingwer
\n\u00bd Zwiebel
\n\u00bd Tasse Champignons
\n2 Stangen Sellerie
\n1 Karotte
\n2 Fr\u00fchlingszwiebeln
\n3 EL Erbsen
\nSo\u00dfe<\/em>
\n5 EL Br\u00fche
\n1 EL Austernso\u00dfe
\n1 EL Sojaso\u00dfe
\n1 EL Sesamk\u00f6rner<\/p>\n

Zubereitung<\/strong>
\nDie Zwiebel w\u00fcrfeln, Champignons und Sellerie in Scheiben schneiden, die Karotte w\u00fcrfeln, die Fr\u00fchlingszwiebeln hacken.
\n\u00d6l im Wok erhitzen, Knoblauch und Ingwer braten, Gem\u00fcse mitbraten, dann die Erbsen dazugeben, den Reis erst in der letzten Minute mitbraten.
\n\u00d6l im Wok erhitzen, Knoblauch und Ingwer braten, Gem\u00fcse mitbraten, dann die Erbsen dazugeben, den Reis erst in der letzten Minute mitbraten.
\nBr\u00fche, Austern- und Sojaso\u00dfe miteinander verr\u00fchren, angie\u00dfen nochmals gut mischen und servieren. Mit Sesamk\u00f6rnern bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Tassen gekochter Reis 1 Knoblauchzehe, ungef\u00e4hr gleichviel Ingwer \u00bd Zwiebel \u00bd Tasse Champignons 2 Stangen Sellerie 1 Karotte 2 Fr\u00fchlingszwiebeln 3 EL Erbsen So\u00dfe 5 EL Br\u00fche 1 EL Austernso\u00dfe 1 EL Sojaso\u00dfe 1 EL Sesamk\u00f6rner Zubereitung Die Zwiebel w\u00fcrfeln, Champignons und Sellerie in Scheiben schneiden, die Karotte w\u00fcrfeln, die Fr\u00fchlingszwiebeln hacken. \u00d6l … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[69],"class_list":["post-4307","post","type-post","status-publish","format-standard","hentry","category-asiatisch","tag-reis","item-wrap"],"yoast_head":"\nGebratener Reis<\/title>\n<meta name=\"description\" content=\"- Gebratener Reis\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratener-reis\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebratener Reis\" \/>\n<meta property=\"og:description\" content=\"- Gebratener Reis\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/13\/gebratener-reis\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-13T18:56:42+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebratener Reis\",\"datePublished\":\"2012-09-13T18:56:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/\"},\"wordCount\":120,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Reis\"],\"articleSection\":[\"Asiatisch\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/\",\"name\":\"Gebratener Reis\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-09-13T18:56:42+00:00\",\"description\":\"- Gebratener Reis\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/13\\\/gebratener-reis\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gebratener Reis\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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